Polyphenols and red wine as antioxidants against peroxynitrite and other oxidants

VALDEZ LB; ALVAREZ S; ZAOBORNYJ T; BOVERIS A

Biol Res

Society of Biology of Chile

Año: 2004 vol. 37 p. 279 - 286

The antioxidant capacity of the polyphenols (+)-catechin, (-)-epicatechin and myricetin, and different types of red wines (Cabernet Sauvignon, Malbec and blended wine) was assessed by three assays. (a) NADH oxidation by peroxynitrite (ONOO-):  the ONOO- scavenging activity was higher for myricetin (IC50=35 mM) than for (+)-catechin (IC50=275 mM) and (-)-epicatechin (IC50=313 mM). (b) Peroxynitrite initiated chemiluminescence in rat liver homogenate: (-)-epicatechin (IC50=7.0 mM) and (+)-catechin (IC50=13 mM) were more potent than myricetin (IC50=20 mM) in inhibiting the chemiluminescence signal. (c) Lucigenin chemiluminescence in aortic rings: (-)-epicatechin (IC50=15 mM) and (+)-catechin (IC50=18 mM) showed higher antioxidant capacity than myricetin (IC50=32 mM). All the assayed red wines were able to scavenge the oxidants and free radical species that generate the signal in each assay. Cabernet Sauvignon was the red wine with the highest antioxidant capacity in comparison with Malbec and blended wine. It is concluded that the use of sensitive biological systems (as the aortic rings chemiluminescence) provide important information in addition to the results from chemical (NADH oxidation by peroxynitrite) and biochemical (homogenate chemiluminescence) assays and advances in the physiological role of polyphenols.